Better Juice scales up fruit juice sugar-reducing tech to convert sucrose, glucose & fructose into prebiotic fibers

03 Nov 2022 --- Food-tech start-up Better Juice has unveiled its first full-capacity manufacturing plant setting the wheels in motion for full commercial production of its proprietary sugar-reducing immobilized enzymes.

The technology developed by the Israeli start-up produces proprietary beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars, including sucrose, glucose and fructose, into better-for-you prebiotic and other non-digestible fibers.

Better Juice anticipates a growing demand for all types of juices thanks to juice manufacturers that will use its enzymatic technology to reduce sugars.

Speaking to FoodIngredientsFirst, Eran Blachinsky, co-founder and co-CEO of Better Juice, says from a technology point of view, “Our challenge is the ‘leap of faith,’ since this is a novel technology the first customers are checking, evaluating and re-checking.”

Better Juice’s facility and operations maintain high alignment with ESG principles.“We believe that once there is a product in the market, it will be much easier to increase production,” he states. 

The juice plant
The new site, located in the Nes Ziona science park south of Tel Aviv, is replete with commercial-scale equipment, including an industrial fermenter and industrial immobilization processor. 

The specialized equipment is used to grow and harvest the beaded microorganisms that produce Better Juice’s immobilized sugar-reducing enzymes. The site also houses pilot labs and the company’s new HQ.

The plant has a production capacity to support the sugar reduction of 250 million liters of juice per year. Better Juice has committed with several juice companies to reduce the sugar loads in various fruit juices. “We are working with all types of juices, especially: orange, apple, grapes, pineapple, pomegranate, cherry and pears,” adds Blachinsky.

80% reduction in sugar content 
Better Juice’s technology can reduce up to 80% of the simple sugar content in fruit juices and fruit-based condiments without degrading naturally occurring nutrients, including vitamins, minerals and antioxidants. 

It does not dilute the product in a way, maintaining the body and full flavor of the juice and only gently reducing the sweetness. 

Better Juice’s technology decreases the naturally occurring simple sugar loads in a versatile range of products, including juices, jams, yogurts, ice creams, sorbets, and more, to the food and beverages manufacturers desired levels, the company states. 

ESG principles spotlighted 
This move marks a significant leap forward in our commercialization efforts, enthuses Gali Yarom, co-founder and co-CEO. 

“We project that the new plant will accommodate our production needs for the next four years. As interest and demand in our technology continue to flourish in the global fruit juice sphere, we will expand our production capabilities outside of Israel as well,” she notes.

Better Juice’s facility and operations align with environmental, social and corporate governance (ESG) principles. 

The biodegradable polymer beads are rechanneled to livestock feed after being used in the production phase, minimizing waste. The plant has a production capacity to support the sugar reduction of 250 million liters of juice per year.

The bioreactors can be controlled remotely, reducing the company’s travel needs and subsequent carbon footprint. Only a tiny amount of energy is required to activate the bioreactors. 

The company assists manufacturers of fruit-based products to comply with various sugar tax regulations in their regions.

“We had to design and construct specialized systems from scratch to support our unique production processes while taking environmental considerations into account and adhering to the strictest requirements for waste treatment, water recycling, and energy efficiency,” notes Henry Elkoby, chief engineer of Better Juice.

Global juice fruit sphere to flourish
Better Juice was founded to promote people’s overall well-being globally, adds Blachinsky. 

He comments on whether the company will supply beyond Israel: “We are working with global brands in the US, Latin America and European manufacturers.”

“The realization that naturally squeezed fruit juice can harbor high quantities of simple sugar sparked the creation of the Better Juice technology,” continues Blachinsky. 

By Elizabeth Green

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